Lunch Menu
Lunch
May 2013
featured wines
2010 evening land chardonnay, edna valley, by the glass 15, bottle 60
“aromas of lemon juice, bitter orange peel, beeswax with a crisp mouth-feel and refreshing flavors of melon rind and toasted coriander.”
2008 indue “two together”, super tuscan, italy, by the glass 20, bottle 80
“this harmonious, elegant red delivers pure black cherry, blackberry, mineral and spice flavors.”
appetizers
ricotta dip with goat cheese, mascarpone, truffle, honey, pine nut and grilled focaccia 10.25
crispy broccoli de cicco with roasted shallot molasses crème and pumpernickel salt 7.50
pork pâté with rhubarb mustard marmalade and grilled wild rice onion bread 13.50
lamb pastrami with coriander aioli, pickled onions and rye crisp 9.75
soups and salads
french onion soup with bacon beef broth, crouton and point reyes toma cheese 8.50
salad of asparagus, red quinoa, spring greens, tarragon and crispy celery root with pine nut aioli 10.00
butter lettuces with sweet peas, fried shallot, goat cheese and poppy seed vinaigrette 9.50
dungeness crab with salsa verde, white gazpacho vinaigrette, almonds and smoked paprika 14.00
beet salad with rhubarb, cardamom spiced ricotta, saba and pistachio 10.75
caesar salad with hearts of romaine, garlic croûton and vella dry jack cheese 10.50
mains
grilled 38 north chicken panzanella with broccoli di cicco, spring onion, roasted garlic and apricot 27.00
spaghetti amatriciana with estate beef soppressata, tomato conserve, red onion, cayenne and oregano 23.00
chorizo wrapped rock cod with kale, chickpeas, green olive, cayenne and spring onion-saffron broth 29.00
roast pork sandwich with prosciutto, house made canadian bacon, olive salad and spiced vinegar chips 15.50
red wine semolina tagliatelle with porcini, marsala, fava beans, savory herbs and egg 22.50
smoked hampshire pork chop with spring vegetables a la grecque, fava beans, roasted garlic and polenta 32.50
grass fed beef burger with cheddar, house made bacon, steak onions and fries 16.50
executive chef matt greco ~ general manager tracy dunne ~ master gardener diane dovholuk
FAMILY OWNED. ESTATE GROWN. SUSTAINABLY FARMED.
consuming raw or undercooked food may increase your risk of food borne illness
18% gratuity will be added to parties of six or more guests